CN111387299A - A kind of Magnolia fruit edible oil - Google Patents

Abstract

The invention provides mangnolia officinalis fruit edible oil which is prepared from the following raw materials in parts by weight: 80-90 parts of mixed vegetable oil, 6-10 parts of mangnolia officinalis fruit oil, 0.1-0.7 part of olive oil, 2-6 parts of sunflower seed oil and 0.4-0.8 part of betaine. The officinal magnolia fruit edible oil has the advantages of high transparency, no turbidity, faint scent, no peculiar smell, bright color, delicious taste, obviously improved stability, blood pressure reduction and liver protection, and excellent application prospect.

Description

A kind of Magnolia fruit edible oil

technical field

The invention belongs to the technical field of edible oil, in particular to a Magnolia officinalis edible oil.

Background technique

Edible oil is rich in a variety of fatty acids needed by the human body and is a necessity for maintaining human health. Oils commonly eaten in people's lives such as soybean oil, peanut oil, corn oil, sunflower oil, rapeseed oil, olive oil, tea seed oil, etc., that is, the edible vegetable oils currently available in the market are all liquid. The current edible oils are mainly rapeseed, peanut, olive oil, sesame oil, walnut oil and so on.

Current food oils cannot meet people's requirements for health-care oils. If the essential elements of the human body and the elements that have health care functions for the body can be added to the edible oil, the purpose of health care can be achieved in daily life. Chinese patent application CN108041182A discloses a health-care edible oil. The components of the raw materials are composed of the following parts by weight: 80-90 parts of mixed vegetable oil, 4-6 parts of perilla oil, 3-5 parts of sunflower oil, and 0.5-0.8 parts of betaine. parts, Polygonum multiflorum 0.8-1.2 parts, wolfberry 1-1.5 parts, Atractylodes 0.3-0.8 parts. Polygonum multiflorum has the functions of relieving liver and kidney, nourishing essence and blood, black hair, and laxative. Lycium barbarum has the functions of lowering blood sugar and anti-fatty liver. The health-care edible oil is added with Polygonum multiflorum, wolfberry fruit and Atractylodes atractylodes, and has better health-care effect.

Magnolia officinalis Magnolia officinalis Rehd.et Wils. or Magnolia officinalis Rehd.et Wils.var.biloba Rehd.et Wils., bitter, acrid, warm. Returns to the spleen, stomach, lung, and large intestine meridians. It has the functions of drying dampness and eliminating phlegm and removing qi from the lower qi. Indications of dampness stagnation injury, epigastric vomiting and diarrhea, food accumulation and qi stagnation, abdominal distention and constipation, phlegm and cough. Magnolia officinalis, as the fruit of Magnolia officinalis, has high oil content, rich active ingredients, and rich phenolic substances (content>0.3%). Magnolol. Studies have shown that honokiol has antioxidant and anti-free radical activities, and has the potential to lower blood pressure and protect liver.

At present, there is no report on the use of Magnolia officinalis extract oil to prepare edible oil with blood pressure lowering and hepatoprotective effects. In addition, how to make the edible oil have good transparency, color, taste and stability while maintaining the effect of lowering blood pressure and protecting the liver is an urgent problem to be solved.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a Magnolia officinalis edible oil with blood pressure lowering and hepatoprotective effects and excellent in transparency, color, taste and stability.

The invention provides a magnolia edible oil, which is prepared from the following raw materials by weight: 80-90 parts of mixed vegetable oil, 6-10 parts of magnolia oil, 0.1-0.7 parts of olive oil, and sunflower seeds. 2-6 parts of oil, 0.4-0.8 parts of betaine.

Further, it is prepared by the following raw materials by weight: 80-90 parts of mixed vegetable oil, 6-8 parts of Magnolia Oil, 0.4-0.6 parts of olive oil, 3-5 parts of sunflower oil, 0.5 parts of betaine - 0.7 copies;

Preferably, it is prepared from the following raw materials by weight: 80 parts of mixed vegetable oil, 0.4 part of olive oil, 3 parts of sunflower oil, 0.5 part of betaine, and 6 parts of Magnolia oil.

Further, the mixed vegetable oil is obtained by mixing peanut oil, rapeseed oil and walnut oil; wherein the weight ratio of peanut oil, rapeseed oil and walnut oil is (4-6): (1-3): 1, preferably 5:2:1.

Further, the ratio of monounsaturated fatty acid to polyunsaturated fatty acid in the mixed vegetable oil is 1:(0.9-1.1), preferably 1:1.

Further, the mixed vegetable oil is prepared by the following method: under nitrogen protection, 1/2 weight of peanut oil, all rapeseed oil and all walnut kernel oil are added to the mixing tank in proportion, stirred evenly, and then the remaining 1 Add 2/2 weight of peanut oil into the mixing tank, stir evenly, and stand to obtain mixed vegetable oil; preferably, the stirring time is 1.5-2 h, the stirring speed is 80-100 r/min, and the stirring conditions are normal temperature and pressure .

Further, the Magnolia officinalis is the fruit of Magnolia officinalis Magnolia officinalis Rehd.et Wils. or Magnolia officinalis Rehd.et Wils.var.biloba Rehd.et Wils., and the Magnolia officinalis oil is Magnolia Officinalis Extract.

Further, the Magnolia officinalis oil is prepared by the following method: crushing the Magnolia officinalis, adding a solvent to extract, collecting the extract, and drying to obtain it.

Further, the solvent is ethanol, preferably ethanol with a volume concentration of 75% to 95%; and/or, the mass volume ratio of the Magnolia officinalis to the solvent is 1: (3 to 10) g/mL; and/ Or, the extraction method is ultrasonic extraction; and/or, the extraction time is 20-40 minutes, and the extraction temperature is 25-80°C.

Further, the mass-volume ratio of Magnolia officinalis to the solvent is 1:5 g/mL; and/or, the extraction time is 30 minutes, and the extraction temperature is 50°C.

The present invention also provides a preparation method of the above Magnolia officinalis edible oil. The preparation method comprises the following steps: mixing the above mixed vegetable oil, Magnolia officinalis oil, olive oil, sunflower oil and betaine evenly to obtain the obtained product.

The monounsaturated fatty acid in the present invention refers to a fatty acid containing one double bond; the polyunsaturated fatty acid refers to a straight chain fatty acid containing two or more double bonds and a carbon chain length of 18-22 carbon atoms.

The Magnolia officinalis edible oil of the present invention is prepared by mixing vegetable oil, Magnolia officinalis oil, olive oil, sunflower oil and betaine as raw materials, and each raw material is used in combination under a specific ratio range, so that the obtained Magnolia officinalis The edible oil has high transparency, no turbidity, fragrant smell, no peculiar smell, bright color, delicious taste, significantly improved stability, and also has the functions of lowering blood pressure and protecting liver, and has excellent application prospects.

The preparation process of the Magnolia officinalis edible oil of the invention is simple, the equipment requirements are not high, and the industrial production is favorable.

Obviously, according to the above-mentioned content of the present invention, according to the common technical knowledge and conventional means in the field, without departing from the above-mentioned basic technical idea of the present invention, other various forms of modification, replacement or change can also be made.

The above content of the present invention will be further described in detail below through the specific implementation in the form of examples. However, this should not be construed as limiting the scope of the above-mentioned subject matter of the present invention to the following examples. All technologies implemented based on the above content of the present invention belong to the scope of the present invention.

Detailed ways

The raw materials and equipment used in the present invention are all known products, obtained by purchasing commercially available products.

Embodiment 1, the preparation of Magnolia officinalis edible oil of the present invention

The raw material composition of the Magnolia officinalis edible oil is calculated in parts by weight: 80 parts of mixed vegetable oil, 0.4 part of olive oil, 3 parts of sunflower oil, 0.5 part of betaine, and 6 parts of magnolia fruit oil. The above-mentioned raw materials are uniformly mixed by weight to obtain the Magnolia officinalis edible oil of the present invention.

Among the above raw materials:

(1) The mixed vegetable oil is a mixed oil composed of peanut oil, rapeseed oil and walnut oil in a weight ratio of 5:2:1, wherein the ratio of monosaturated fatty acid and polysaturated fatty acid is 1:1. The preparation method of mixed vegetable oil is as follows: under the protection of ammonia gas, 1/2 weight of peanut oil, all rapeseed oil and all walnut kernel oil are added into a mixing tank in proportion, and under normal temperature and pressure conditions, stirring at 80 r/min for 1.8 h , and then add the remaining 1/2 weight of peanut oil into the mixing tank, under normal temperature and pressure conditions, stir at 80r/min for 1.5 hours, and get mixed vegetable oil after standing.

(2) the preparation method of Magnolia officinalis oil is as follows: take Magnolia officinalis, crush, add the ethanol of 95% volume concentration of solid-liquid ratio 1:5g/mL to carry out ultrasonic extraction, extraction time is 30min, extraction temperature is 50 ℃, Filter, take the liquid to evaporate, dry, and finished product.

Embodiment 2, the preparation of Magnolia officinalis edible oil of the present invention

The raw material composition of the Magnolia officinalis edible oil is calculated in parts by weight: 85 parts of mixed vegetable oil, 0.5 part of olive oil, 3 parts of sunflower oil, 0.5 part of betaine, and 6 parts of magnolia fruit oil. The above-mentioned raw materials are uniformly mixed by weight to obtain the Magnolia officinalis edible oil of the present invention.

Among the above raw materials:

(1) The mixed vegetable oil is a mixed oil composed of peanut oil, rapeseed oil and walnut oil in a weight ratio of 5:2:1, wherein the ratio of monosaturated fatty acid and polysaturated fatty acid is 1:1. The preparation method of mixed vegetable oil is as follows: under nitrogen protection, 1/2 weight of peanut oil, all rapeseed oil, and all walnut kernel oil are added into a mixing tank in proportion, and under normal temperature and pressure conditions, stirring at 80 r/min for 2 hours, Add the remaining 1/2 weight of peanut oil into the mixing tank, stir at 80 r/min for 2 hours at normal temperature and pressure, and let it stand to obtain mixed vegetable oil.

(2) the preparation method of Magnolia officinalis oil is as follows: get Magnolia officinalis, crush, add the ethanol of 95% volume concentration of solid-liquid ratio 1:5g/mL and carry out ultrasonic extraction, extraction time is 40min, extraction temperature is 50 ℃, Filter, take the liquid to evaporate, dry, and finished product.

Embodiment 3, the preparation of Magnolia officinalis edible oil of the present invention

The raw material composition of the Magnolia officinalis edible oil is calculated in parts by weight: 90 parts of mixed vegetable oil, 0.6 part of olive oil, 5 parts of rapeseed oil, 0.7 part of betaine, and 8 parts of Magnolia officinalis oil. The above-mentioned raw materials are uniformly mixed by weight to obtain the Magnolia officinalis edible oil of the present invention.

Among the above raw materials:

(1) The mixed vegetable oil is a mixed oil composed of peanut oil, rapeseed oil and walnut oil in a weight ratio of 5:2:1, wherein the ratio of monosaturated fatty acid and polysaturated fatty acid is 1:1. The preparation method of mixed vegetable oil is as follows: under nitrogen protection, 1/2 weight of peanut oil, all rapeseed oil, and all walnut kernel oil are added into a mixing tank in proportion, and under normal temperature and pressure conditions, stirring at 80 r/min for 2 hours, Add the remaining 1/2 weight of peanut oil into the mixing tank, stir at 80 r/min for 2.5 hours at normal temperature and pressure, and let it stand to obtain mixed vegetable oil.

(2) the preparation method of Magnolia officinalis oil is as follows: get Magnolia officinalis, crush, add the ethanol of 95% volume concentration of solid-liquid ratio 1:5 to carry out ultrasonic extraction, extraction time is 50min, extraction temperature is 50 ℃, filter, The liquid is evaporated, dried, and finished.

Comparative example 1, preparation of contrast Magnolia officinalis edible oil

The raw material composition of the Magnolia officinalis edible oil is calculated in parts by weight: 80 parts of mixed vegetable oil, 0.5 part of olive oil, 3 parts of sunflower oil, 0.5 part of betaine, and 5 parts of magnolia fruit oil. The above-mentioned raw materials are uniformly mixed by weight to obtain the control Magnolia officinalis edible oil.

Among the above raw materials:

(1) The mixed vegetable oil is a mixed oil composed of peanut oil, rapeseed oil and walnut oil in a weight ratio of 5:2:1, wherein the ratio of monosaturated fatty acid and polysaturated fatty acid is 1:1. The preparation method of mixed vegetable oil is as follows: under the protection of ammonia gas, 1/2 weight of peanut oil, all rapeseed oil and all walnut kernel oil are added into a mixing tank in proportion, and under normal temperature and pressure conditions, stirring at 80 r/min for 1.8 h , then add the peanut oil of remaining 1/2 weight into the mixing tank, under normal temperature and pressure conditions, stir 1.5 hours with 80r/min, and get mixed vegetable oil after standing.

(2) the preparation method of Magnolia officinalis oil is as follows: get Magnolia officinalis, crush, add the ethanol of 95% volume concentration of solid-liquid ratio 1:5 and carry out ultrasonic extraction, extraction time is 30min, extraction temperature is 50 ℃, filter, The liquid is evaporated, dried, and finished.

Comparative example 2, preparation of contrast Magnolia officinalis edible oil

The raw material composition of the Magnolia officinalis edible oil is calculated in parts by weight: 80 parts of mixed vegetable oil, 0.7 part of olive oil, 3 parts of sunflower oil, 0.5 part of betaine, and 11 parts of Magnolia officinalis oil. The above-mentioned raw materials are uniformly mixed by weight to obtain the control Magnolia officinalis edible oil.

Among the above raw materials:

(1) The mixed vegetable oil is a mixed oil composed of peanut oil, rapeseed oil and walnut oil in a weight ratio of 5:2:1, wherein the ratio of monosaturated fatty acid and polysaturated fatty acid is 1:1. The preparation method of mixed vegetable oil is as follows: under nitrogen protection, 1/2 weight of peanut oil, all rapeseed oil, and all walnut kernel oil are added into a mixing tank in proportion, and under normal temperature and pressure conditions, stirring at 80 r/min for 2 hours, Add the remaining 1/2 weight of peanut oil into the mixing tank, stir at 80 r/min for 2 hours at normal temperature and pressure, and let it stand to obtain mixed vegetable oil.

(2) the preparation method of Magnolia officinalis oil is as follows: get Magnolia officinalis, crush, add the ethanol of 95% volume concentration of solid-liquid ratio 1:5 to carry out ultrasonic extraction, extraction time is 40min, extraction temperature is 50 ℃, filter, The liquid is evaporated, dried, and finished.

The beneficial effects of the Magnolia officinalis edible oil of the present invention are proved below through experimental examples.

Experimental Example 1. Evaluation of Transparency, Odor, Color and Taste of Magnolia Officinalis Edible Oil

1. Experimental object

The Magnolia officinalis edible oil prepared in Example 1-3 and the control Magnolia officinalis edible oil prepared in Comparative Example 1-2.

2. Experimental method

Transparency: Select 100 citizens as the test population, take the Magnolia officinalis edible oil prepared in Example 1-3 and the control Magnolia officinalis edible oil prepared in Comparative Example 1-2 as objects to observe the transparency of each edible oil, Scoring, the higher the transparency, the higher the score, with a full score of 7;

Odor: Then let the subjects continue to smell the odor of each edible oil and score, the higher the odor is acceptable, the higher the score, with a full score of 6;

Color: Then fry the pakchoi with the above-mentioned edible oils (same frying methods), and let the subjects evaluate the color of the pak choi fried in each edible oil, and score, the better the color, the higher the score, and the full score is 6 points;

Taste: Then let the subjects continue to evaluate the taste of each of the above cabbage, the better the taste, the higher the score, with a full score of 6 points.

The average score of the test population was used as the score of this index, and the average scores obtained under the above four evaluation indicators were added to obtain the comprehensive score (full score of 25 points) of each edible oil, which is listed in Table 1.

3. Experimental results

Table 1 Comprehensive score of each edible oil

The above results show that the Magnolia officinalis edible oil prepared under the specific raw material ratio of Examples 1 to 3 of the present invention has high transparency, no turbidity, fragrant smell, and no peculiar smell. The cabbage fried in oil is bright in color, delicious in taste, and has a high comprehensive score; while the control magnolia fruit edible oil prepared in Comparative Examples 1 to 2 has an peculiar smell, astringent taste, and a low comprehensive score. Therefore, only when the raw materials are used together in the specific ratio range of the present invention, the Magnolia officinalis edible oil with high transparency, no turbidity, no peculiar smell, and excellent color and taste can be obtained.

Experimental example 2. Stability evaluation of Magnolia officinalis edible oil

1. Experimental object

The Magnolia officinalis edible oil prepared in Example 1-3 and the control Magnolia officinalis edible oil prepared in Comparative Example 1-2.

2. Experimental method

Get the Magnolia officinalis edible oil prepared in Example 1-3 and the contrast Magnolia officinalis edible oil prepared in Comparative Example 1-2, and store them in a sealed container for 3 months at room temperature respectively, and observe the transparency and color changes of each edible oil. .

3. Experimental results

After storage for 3 months, the Magnolia officinalis edible oil prepared by Example 1-3 of the present invention did not appear turbid, discolored, and flocculent separation, and the edible oil still maintained high transparency; Suspended solids appeared in the Magnolia officinalis edible oil, and the color changed slightly and became dull. Therefore, the stability of the Magnolia officinalis edible oil prepared from the raw materials in the specific ratio range of the present invention is significantly improved.

To sum up, the present invention uses mixed vegetable oil, Magnolia officinalis oil, olive oil, sunflower oil and betaine as raw materials, and is used in combination in a specific ratio range to prepare a Magnolia officinalis edible oil, which is edible The oil has high transparency, no turbidity, fragrant smell, no peculiar smell, bright color, delicious taste, significantly improved stability, and also has the functions of lowering blood pressure and protecting liver, and has excellent application prospects.

Claims (10)

1. a Magnolia officinalis edible oil, is characterized in that: it is made by the raw material of following weight ratio: mixed vegetable oil 80-90 part, Magnolia officinalis oil 6-10 part, olive oil 0.1-0.7 part, 2-6 parts of sunflower oil, 0.4-0.8 parts of betaine. 2. Magnolia officinalis edible oil according to claim 1 is characterized in that: it is made by the raw material of following weight ratio: mixed vegetable oil 80-90 parts, Magnolia officinalis oil 6-8 parts, olive oil 0.4-0.6 parts, 3-5 parts of sunflower oil, 0.5-0.7 parts of betaine; Preferably, it is prepared from the following raw materials by weight: 80 parts of mixed vegetable oil, 0.4 part of olive oil, 3 parts of sunflower oil, 0.5 part of betaine, and 6 parts of Magnolia oil. 3. Magnolia officinalis edible oil according to any one of claims 1-2, is characterized in that: described mixed vegetable oil is the mixed gained of peanut oil, rapeseed oil and walnut kernel oil; wherein peanut oil, rapeseed oil and walnut kernel The weight ratio of the oil is (4-6):(1-3):1, preferably 5:2:1. 4 . The Magnolia officinalis edible oil according to claim 3 , wherein the ratio of monounsaturated fatty acid to polyunsaturated fatty acid in the mixed vegetable oil is 1: (0.9-1.1), preferably 1:1. 5 . 5. Magnolia officinalis edible oil according to claim 3 is characterized in that: described mixed vegetable oil is obtained by the following method: under nitrogen protection, 1/2 weight of peanut oil and whole rapeseed oil, whole walnut The kernel oil is added to the mixing tank according to the proportion, stirred evenly, then the remaining 1/2 weight of peanut oil is added to the mixing tank, stirred evenly, and the mixed vegetable oil is obtained after standing; The stirring speed is 80-100 r/min, and the stirring conditions are normal temperature and normal pressure. 6. The Magnolia officinalis edible oil according to any one of claims 1-5, wherein the Magnolia officinalis is Magnolia officinalis Magnolia officinalis Rehd.et Wils. or Magnolia officinalis Rehd.et Wils. Fruit of .var.biloba Rehd.et Wils., said Magnolia Bark Oil is an extract of Magnolia officinalis. 7. Magnolia officinalis edible oil according to claim 6, is characterized in that: described Magnolia officinalis oil is obtained by the following method: Magnolia officinalis is broken, solubilizing extraction, collecting extract, drying, i.e. have to. 8 . The Magnolia officinalis edible oil according to claim 7 , wherein the solvent is ethanol, preferably ethanol having a volume concentration of 75% to 95%; and/or, the quality of the Magnolia officinalis and the solvent The volume ratio is 1:(3-10) g/mL; and/or the extraction method is ultrasonic extraction; and/or the extraction time is 20-40 minutes, and the extraction temperature is 25-80°C. 9. Magnolia officinalis edible oil according to claim 8, is characterized in that: the mass volume ratio of described Magnolia officinalis and solvent is 1:5g/mL; And/or, described extraction time is 30 minutes, extracts The temperature was 50°C. 10. The preparation method of the Magnolia officinalis edible oil according to any one of claims 1 to 9, characterized in that: the preparation method is: mixing the mixed vegetable oil described in any one of claims 1 to 9, Magnolia officinalis oil, Olive oil, sunflower oil, and betaine are mixed evenly, and that's it.